Showing items related by title, author, creator and subject.

• Ultrasound processing alone or in combination with other chemical or physical treatments as a safety and quality preservation strategy of fresh and processed fruits and vegetables: a review 

  Nicolau Lapeña, Iolanda; Lafarga, Tomás; Viñas Almenar, Inmaculada; Abadias i Sero, Mª Isabel; Bobo, Gloria; Aguiló-Aguayo, Ingrid (Springer Nature, 2019-08-12)

  Ultrasound (US) processing has emerged as a novel food preservation technology. This strategy has proved antimicrobial effects due to cavitation, which is the formation, growth, and collapse of bubbles that generate a ...

• Strawberry sanitization by peracetic acid washing and its effect on fruit quality 

  Nicolau Lapeña, Iolanda; Abadias i Sero, Mª Isabel; Bobo, Gloria; Aguiló-Aguayo, Ingrid; Lafarga, Tomás; Viñas Almenar, Inmaculada (Elsevier, 2019-05-15)

  The risk posed by outbreaks associated with strawberries together with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. The disinfection ...

• Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries 

  Nicolau Lapeña, Iolanda; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada; Bobo, Gloria; Lafarga, Tomás; Ribas‐Agustí, Albert; Aguiló-Aguayo, Ingrid (Elsevier, 2020)

  Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being a common sanitizer ...